Fresh chicken sausage sous vide

In the General Sous Vide Questions Forum
I made batch of fresh cold smoked chicken sausage. It is made with all dark meat (thigh meat). If I want to cook it sous vide, should I just use the time and temperature guidelines for chicken thighs?
By Michbill on Friday, February 18, 2011 at 10:40 PM


2 Replies So Far

Yup, the chicken thighs time and temp would be great for it.

Also, if it's in links make sure you sear it after you cook it. Sous vide sausage casing don't break down any and are still be very tough even after the sous vide. The quick sear should take care of it just fine though.
By Jason Logsdon on Saturday, February 19, 2011 at 01:03 PM
Thanks. I cooked it under vacuum at 148 F for 2.5 hours and it came out great.
By Michbill on Wednesday, February 23, 2011 at 05:21 PM


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